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  • 500g beetroot, peeled and cut into wedges
  • 1 tbsp vegetable oil
  • 1 tsp dried chilli flakes
  • 2 tbsp sherry vinegar
  • 1 tsp runny honey
  • 2 tbsp natural yogurt
  • a squeeze lemon juice
  • 250g ready-to-eat freekeh, (we used Merchant Gourmet)
  • a few sprigs tarragon, leaves torn
  • toasted and chopped to make 2 tsp hazelnuts


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot with the vegetable oil, chilli flakes and some seasoning, tip onto a roasting tray and cook for 40 minutes, turning halfway. Remove from the oven and toss with the sherry vinegar and honey, and put back in the oven for 5 minutes.

  • STEP 2

    Put the yogurt into a bowl with the lemon juice, some seasoning and 1-2 tbsp of cold water.

  • STEP 3

    Heat the freekeh following pack instructions, tip into the roasting tray and toss well. Serve scattered with the tarragon, hazelnuts and yogurt dressing.


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